Here’s a yummy holiday bar from my mother’s recipe collection that my family and friends just love! The delicious butter crust makes it special. It goes very nicely on a Thanksgiving dessert buffet table (if you have room for dessert)!
Original recipe makes 1 9×13-inch pan
Ingredients
Crust:
1 (18.25 ounce) package butter cake mix
1/2 cup butter, softened
1 egg
1/4 cup chopped pecans
Filling:
1 (8 ounce) package cream cheese, softened
1/4 cup confectioners’ sugar
1 egg
1/2 teaspoon vanilla extract
1 (16 ounce) can whole berry cranberry sauce
1/4 teaspoon ground nutmeg
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PREP
15 mins
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COOK
35 mins
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READY IN
50 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Beat cake mix, butter, and 1 egg together in a bowl using an electric mixer on low speed until mixture is crumbly; stir in pecans. Press mixture into a 9×13-inch baking dish.
- Bake in the preheated oven until crust is set, 5 to 8 minutes.
- Beat cream cheese, confectioners’ sugar, 1 egg, and vanilla extract together in a bowl using an electric mixer until smooth. Stir cranberry sauce and nutmeg together in a separate bowl. Carefully spread cream cheese mixture onto crust. Spoon cranberry sauce mixture in 3 rows lengthwise over cream cheese mixture. Pull a knife through cranberry sauce mixture into cream cheese mixture to form swirls.
- Bake in the preheated oven until cream cheese mixture is set, 30 to 40 minutes. Cool completely before cutting into bars.
Nutrition
Calories: 294 kcal
Carbohydrates: 39 g
Cholesterol: 56 mg
Fat: 14.7 g
Fiber: 0.6 g
Protein: 2.8 g
Sodium: 297 mg